Creamy hummus piled high with caramelized roasted vegetables, crunchy chickpeas, and a drizzle of good olive oil — this Loaded Hummus Bowl is the kind of meal that feels indulgent but comes together with simple, wholesome ingredients. It is perfect for a light dinner, a colorful lunch, or a shareable mezze-style spread.
Ingredients
- 2 cups hummus (store-bought or homemade)
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Warm pita bread, for serving
Instructions
- Roast the vegetables: Preheat the oven to 425°F (220°C). Toss the zucchini, bell pepper, cherry tomatoes, and red onion with 2 tablespoons olive oil, paprika, cumin, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes until caramelized at the edges.
- Crisp the chickpeas: Pat the chickpeas dry, toss with the remaining olive oil and a pinch of salt, and add them to the sheet pan for the last 10 minutes of roasting until golden and crisp.
- Build the bowls: Spoon the hummus into wide bowls and swirl it up the sides with the back of a spoon to create a well in the center.
- Load it up: Pile the roasted vegetables and crispy chickpeas over the hummus.
- Finish and serve: Drizzle with tahini and lemon juice, sprinkle with parsley, and serve with warm pita bread.
Pro tip: Roast the vegetables a day ahead and store them in the fridge — the bowls come together in five minutes on a busy night.
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Estimated nutrition per serving: 390 calories, 14g protein, 42g carbohydrates, 20g fat.
